Cooking dinner outside when the weather is warm is so nice. And if you're newer to grilling dinner, pork tenderloin is a great introduction. Pork tenderloin has a great texture and flavour. And their long, thin shape makes them easy to toss on the barbecue.
So if you're craving something sticky-sweet and leaner (and often cheaper) than a rack of ribs, go for this sticky molasses-cider pork tenderloin recipe.
Adapted from the Crosby's Molasses Family Favourites e-book – the original called for bourbon, but if you're feeding the family, you can swap apple cider.
Ingredients for Sticky Molasses-Cider Pork Tenderloin
1/4 cup Crosby’s fancy molasses
1/4 cup apple cider, juice or bourbon
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup grainy mustard
3 garlic cloves, crushed
2 tsp. grated fresh ginger
1 tsp Worcestershire sauce
1/4 cup vegetable oil
2 pork tenderloinsDirections for Sticky Molasses-Cider Pork Tenderloin
Combine all the ingredients in a large ziploc bag, squish it around with your hands to blend and coat the meat well, and marinate in the refrigerator overnight.
Cook on a preheated grill, turning frequently, for 15 to 25 minutes, brushing with sauce, until the internal temperature is 165°F. Slice in 1/2-inch thick slices to serve as a main course, or in thinner slices to make sandwiches. Serves 6 or so.
A version of this recipe was originally published in 2013. Updated in June 2025
